I’d really gone off/wasn’t inspired to cook for chicken for a while, but I made this and forgot how good it is when cooked in tasty flavours.
Chicken thighs are pan fried in harissa and honey, then served with a fresh Moroccan inspired couscous salad with grated carrot, herbs, sweet raisins and more.
A creamy tahini dressing and flaked almonds finish it off beautifully. Honestly this was divine and I can’t wait to make it again!
It’s fresh, high protein, balanced and full of goodness and colour.
You’ll need (serves 2):
4 boneless chicken thighs
3-4 tbsp harissa paste
2 tbsp honey
120g couscous
2 tbsp tahini
3 heaped tbsp yogurt
1 large carrot, grated
1/2 red onion, finely sliced
30g raisins
Large handful spinach or mixed leaves
Small handful parsley, chopped
Small handful mint leaves, roughly torn
1 lemon
Olive oil
30g flaked almonds
Add the chicken to bowl with 2 tbsp harissa paste and the honey. Season with salt. Heat a pan to a medium temperature and add the chicken. Fry for 5-7 minutes on each side until cooked through and caramelised in places.
Meanwhile, add the couscous to a small bowl and pour boiling water over it to cover it by about 1cm. Leave to sit.
Make the dressing by adding the tahini and yogurt to a small bowl and add 2 tbsp water and salt and pepper. Mix well and add more water if it needs it - you want a thick but drizzleable consistency.
Fluff the couscous and add to a large mixing bowl. Add the carrot, red onion, raisins, spinach and herbs. Add 1-2 tbsp harissa paste and the juice of the lemon, along with a little olive oil. Season well with salt and pepper. Mix well and taste, then add more harissa/salt if it needs it.
Optional, but for the best flavour and texture, toast the almonds in a dry frying pan until golden - keep them moving regularly and be careful not to let them catch.
Divide the couscous between two bowls, top with the chicken and drizzle over the tahini dressing. Finish with the almonds and dig in.
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